Grilled Flatbread with Garlic-Infused Beef Fillet, White Bean Puree, and Sun-Dried Tomato Chutney Recipe

Grilled Flatbread with Garlic-Infused Beef Fillet, White Bean Puree, and Sun-Dried Tomato Chutney

• Skill Level: Intermediate
• Servings: 4 to 6
• Nutritional Information per Serving (1 of 6): Calories: 804, Total Fat: 37 g, Saturated Fat: 6 g, Carbohydrates: 94 g, Dietary Fiber: 5 g, Sugars: 6 g, Protein: 23 g, Cholesterol: 31 mg, Sodium: 715 mg
• Total Time: 5 hours 25 minutes
• Preparation Time: 40 minutes
• Resting Time: 4 hours
• Cooking Time: 45 minutes

Ingredients

• 1 (8-ounce) beef tenderloin
• 1/4 cup olive oil
• 6 cloves garlic, finely minced

White Bean Puree:

• 1 cup cooked white beans, plus 1/4 cup cooking liquid, or 1 (15-ounce) can white beans, slightly drained
• 3 garlic cloves, crushed
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Sun-Dried Tomato Chutney:

• 6 oil-packed sun-dried tomatoes, drained and cut into julienne strips
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1/4 cup chopped flat-leaf parsley

Flatbread:

• 1 1/2 cups warm water (105 to 110F)
• 1/2 teaspoon active dry yeast
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive or canola oil, plus extra for greasing bowl

Instructions

Fire up your grill and create this irresistible grilled flatbread bursting with flavorstender garlic-infused beef, creamy white bean puree, and tangy sun-dried tomato chutney. Perfect for impressing guests!

1. Place the beef, olive oil, and garlic in a large resealable plastic bag. Marinate in the refrigerator for at least 4 hours or overnight for maximum flavor infusion.
2. Preheat the grill to high heat. Grill the beef 3 to 4 minutes per side for medium-rare perfection. Rest 5 to 10 minutes, then slice thinly.
3. In a food processor, blend beans, garlic, olive oil, lemon juice, and thyme into a velvety smooth puree. Season generously with salt and pepper.
4. Mix sun-dried tomatoes, olive oil, balsamic vinegar, honey, and parsley in a bowl. Season to taste and set asidethis chutney adds a burst of sweetness and tang.
5. Roll out the flatbread dough into a large rectangle and grill one side until golden, about 2 minutes.
6. Flip, then layer with white bean puree, sliced beef, roasted shallots, and sun-dried tomato chutney.
7. Return to the grill, close the lid, and cook 2 more minutes until everything melds into grilled bliss. Slice and serve hot for an unforgettable bite!

Flatbread Preparation:

Yield: 4 individual flatbreads or 1 large flatbread

Craft your own pillowy flatbread from scratcheffortless and far superior to store-bought!

1. In a large bowl, stir warm water and yeast. Let foam for 5 minutes. Add 2 cups flour to form a sponge, cover, and rest 1 hour.
2. In a stand mixer with dough hook, add salt, oil, and remaining flour gradually to form soft dough. Knead briefly by hand.
3. Oil a bowl, add dough, cover, and let rise 2 1/2 hours. Divide into 4 if desired, rise 30 minutes more, then roll out.

Roasted Shallots on the Grill:

Place shallots in the center of aluminum foil, drizzle with olive oil, and season with salt and pepper. Seal tightly and grill over high heat with lid closed for 25 to 30 minutes until soft and caramelized. Peel, slice thinly, and elevate your flatbread with smoky sweetness!